Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
Rating: 0 Created: Jan 13, 2014 9:03:30 PM |
from Food.com: Asian Recipes http://www.food.com/recipe/japanese-pork-pot-roast-512067
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